Now that it’s December, I’m officially in Christmas mode (yippee!). I’ve even started mulling wine already – a surefire way to feel festive after just one sip… or one mugful.
For some reason, 99% of the time I can’t stand red wine – but heat it up and throw in a load of spices, and I’m definitely in.
(the same goes for cooking it with mushrooms – amazing!)
Until last Christmas, I’d always made mulled wine in a pan on the hob – which is fine, but it does take a little bit of effort to make sure it doesn’t begin to boil or bubble over (and after a glass or two of wine, who wants to have to sit and watch a pan all evening?). The hob method is fine if you’re only making a few glasses, but if you want our mulled wine to be readily available throughout the evening, there’s a much easier way to do it – in the slow cooker!
Slow cooker mulled wine was a revelation to me – not only can you just stick everything in the pot and leave it to do its things with absolutely no meddling at all, you can also just pour another bottle in whenever you need to. Just give it a little time to come back up to temperature, and you’re good to go again.
Of course, if you don’t have a slow cooker or just prefer to mull your wine the old-fashioned way, you can still use this same recipe – just stick it all in a big pan and cook over a low heat for a few minutes until it’s warm.
Slow cooker mulled wine
- 1 cinnamon stick
- 2 leaves bay
- 1 satsuma peeled and separated into segments
- Several large chunks of lemon peel
- 1 vanilla pod halved lengthwise
- 1/4 tsp fresh nutmeg grated
- 1.5 litres red wine - plus more if required 2 bottles
- Add all the ingredients to the slow cooker. Cook on medium for 30 minutes, or until the wine is hot. Add more wine as necessary.